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Source: Tupperware Recipes

Oven Beef Stew
A delicious stew recipe!
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Serves: 6
Prep Time: 5 minutes
Cook Time: 2 hours
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds stew beef, cubes
1 tablespoon Vegetable Oil
1 can (14 1/2 oz.) beef broth
1/2 cup dry red wine
1-2 teaspoons browning and seasoning sauce*
1 pound carrots, pared and coarsely chopped
2 celery rib, coarsely chopped
8 red-skinned potatoes, small, coarsely chopped
2 onions, medium, coarsely chopped
8 ounces green beans, coarsely chopped

1. Preheat oven to 325° F. In a large bowl, place flour, salt and pepper. Add beef and toss lightly to coat. In a Dutch oven sprayed with nonstick cooking spray, heat oil over medium-high heat; in batches, add beef and brown on all sides. Add broth, wine, seasoning sauce and vegetables. Cover and bake about 2 hours until meat is done and vegetables are just tender.

2. Cool slightly, then transfer to 3 Rock 'N Serve™ Shallow round containers. Apply seals with rocker vents in closed position. Freeze up to 3 months or refrigerate up to 3 days.

3. From freezer, for each container, rock vent to open. Defrost (30% power) 15-17 minutes, until mixture is stirrable at edges; stir gently from edge to center. Re-apply seal with vent open and heat on Medium-High (70% power) 10-12 minutes, stirring once or twice, until stew is heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 10-14 minutes, stirring once or twice, until stew is heated through.

*such as Kitchen Bouquet or GravyMaster

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